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Thursday, November 29, 2007

Asian Cabbage Salad Recipe with Sesame Seeds and Peanuts

I'm a huge fan of salads with cabbage. While I do like cooked cabbage well enough, there's something about the crunch and slightly-sweet flavor of raw cabbage that makes my mouth feel happy. This particular cabbage got started when I saw a recipe pairing cabbage with rice vinegar, sesame oil, and sesame seeds. Of course, I had to add my own twist, so I added a bit more kick to the dressing and a few peanuts, and I loved the result.

Sesame seeds are something that really add an interesting mouth feel to salads and vegetables, and surprisingly I think this is the first time I've written about them for Weekend Herb Blogging. They're actually one of The World's Healthiest Foods, and are highly prizes for their oil, as well as being used whole. The seeds contain a number of beneficial minerals, and are also high in sesamin and sesamolin, two substances found to reduce cholesterol and prevent high blood pressure. Sesame seeds come in several colors, and are used in many dishes, particularly in Asian, Middle Eastern, and Indian cuisines. The ground seeds are also often used for flavoring foods, as tahini in the Middle East, or Gama-Dofu in Japan. Sesame seeds have been used for over 5,000 years, and may be one of the earliest plants used for edible oil.

Weekend Herb Blogging is happening right here at Kalyn's Kitchen this week, so check back Sunday night if you'd like to see what other interesting plants people are writing about, really a huge variety of things this week already and three more days to go! (Here are the rules and how to enter if you'd like to join in.)

Asian Cabbage Salad with Sesame Seeds
(Makes about 4 servings, recipe adapted from the original South Beach Diet Book.)

Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, agave nectar, Thai Chili Garlic Paste and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

(When I made this there were no leftovers, so I'm not sure how well it will keep in the fridge, but I'm guessing it's best freshly made.)

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Kalyn, I love cabbage salads too. They have it all--great taste, health benefits, and they don't wilt like salads made with greens. That looks like a terrific recipe--love the sesame seeds and peanuts in it.

Hi, Kalyn - it's me. I'm baaackk. After a few months of slacking off my doctor told me to get back into the low-carb mode, so I've been hanging around your site making more notes and plans. I'd wondered what I was going to have at my weekly Friday breakfast with my pals, since I need to lay off the pumpkin pancakes and hash browns with my eggs, and saw your post about oatmeal. The place I go to makes great oatmeal, so oatmeal it is! I have to back off potatoes again, too. Ack. But I can do it. I did it before.

I might even start blogging about my trip back to low carb. But I'll definitely be visiting you more often.

Manisha, just went into my kitchen and did a taste test on rice vinegar and apple cider vinegar, and I think if you thinned the apple cider vinegar with just a bit of water, the taste would be close. Rice vinegar is quite mild. I wouldn't use red wine vinegar or balsamic, seems like it would stain the cabbage. White balsamic would probably be good but I don't know if you have that.

You probably have not thought about this recipe, in a while, and I am glad you keep your recipes for us, to share. I just made this and it went over very well. Thanks for sharing it.http://bookcasefoodie.wordpress.com/2012/04/30/asian-cabbage-salad-with-sesame-seeds/

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